1 whole fryer chicken, 2-1/2 lb.
1 cup onion , sliced
2 1/2 tbsp. curry powder, or curry paste*
1 tbsp. chili powder
4 tbsp. cooking oil
1 1/2 tsp. salt
1/2 tsp. M.S.G. - optional
2 1/2 tbsp. flour
Mix curry and chili powders into paste in 1/2 cup water.
Mix flour smoothly with 1/2 cup of water.
Put oil in a large heavy pan over medium high heat. Add onion and stir frequently until light brown.
Mix the curry paste for a few stirrings and add the chicken pieces. Stir for 2 minutes until the chicken is evenly coated with curry.
Pour 1 cup water and bring to a boil. Cover and simmer over very low heat for 20 minutes.
Add salt and M.S.G. (if using), then remove the chicken to a serving casserole or deep plate.
Stir the flour mixture smoothly in the pan to thicken the gravy. Pour the gravy over the chicken and serve hot. (or keep warm in low oven until the time to serve).